Pumpkin Protein Muffin Pies Recipe

Indulge in these decadent Pumpkin Protein Muffin Pies! A delicious and healthy twist on a classic fall treat, perfect for breakfast, a snack, or dessert. These protein-packed pies are surprisingly easy to make and bursting with pumpkin spice flavor. Each mini pie is topped with your choice of light whipped cream or a creamy, sugar-free frosting – the perfect guilt-free indulgence! Recipe adapted from obesityhelp.com (original poster: thekingskid).

Prep Time 20 mins
Cook Time 65 mins
Calories 49.8 kcal
Protein 7g
Rating 2.0 (1 Reviews)
Pumpkin Protein Muffin Pies

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Protein Muffin Pies

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How to Make Pumpkin Protein Muffin Pies

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon pumpkin pie spice; set aside.
  3. In a large bowl, lightly whisk 6 large eggs. Stir in 1 (15 ounce) can pumpkin puree and mix thoroughly. Gently fold in the sugar and spice mixture.
  4. In a separate bowl, blend 1 scoop (approx. 30g) protein powder (vanilla or unflavored recommended) with 1/2 cup milk (almond, skim, or your preferred milk) using a hand mixer until smooth. Add to the pumpkin mixture and mix well.
  5. Fill 18 lightly greased muffin tins about 2/3 full.
  6. Bake at 350°F (175°C) for 10 minutes. Reduce heat to 300°F (150°C) and bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
  7. Let the muffin pies cool completely in the muffin tin before transferring to a wire rack.
  8. Once cool, top with your favorite topping! Suggestions include: light whipped cream, or a sugar-free frosting made with 4 oz fat-free cream cheese, 2 tablespoons Splenda, 1 teaspoon vanilla extract (or maple extract to taste).

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

11g

Fat

2g

Carbs

1g

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